Ingredients
- for about 2 pounds of granola
5 cups rolled oats
3 cups almonds, coarsely chopped
1 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup light brown sugar, firmly packed
2 teaspoons ground cinnamon
1/2 teaspoon dried ground ginger
1 teaspoon sea salt
3/4 cup unsweetened fruit puree (apple or peach are good)
1/3 cup golden syrup or agave nectar
1/4 cup honey
2 tablespoons sunflower oil
To add after baking: dried fruit (raisins, etc or dry your own grapes, apple pieces or whatever you have a glut of).
Method
Preheat the oven to 300F. In a very large bowl, mix together the dry ingredients. In a small pan, warm the fruit puree with the
syrup, honey, and oil, then mix this very thoroughly into the dry ingredients.
Divide the mixture in half and spread evenly on two jelly-roll
pans or baking sheets. Bake the granola for about 45 minutes, stirring every
ten minutes, until it is deep golden brown. Don’t be tempted to keep baking
until it gets crispy as it will crisp up on cooling, and is less tasty – and
less nutritious – if overcooked.
Remove from oven, stir in your choice of dried fruit, then
allow to cool completely. Store the granola in a roomy airtight container. It
will keep for up to a month.
*the recipe is adapted from one published in Feast, by the heavenly Nigella Lawson
